Steakhouses in Arlington

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Don’t fret if your steak arrives a little pinker than usual at Ray’s the Steaks. Chefs age, butcher, and hand-trim all steaks in house, every day, so the vibrant pink hues just signify freshness. Beyond classic rib eyes and filets, cuts such as Brazilian picanha spice up the menu.

2300 Wilson Blvd
Arlington,
VA
US

If you want steak, then steak you shall have. At Charlie Palmer Steak in Washington, DC, you’ll find unbelievable flavors in a beautiful contemporary atmosphere. Guests dine here not only for lunch and dinner but to enjoy the lounge and cocktails as well. For a complete experience, order from the Lunch Prix Fixe menu for a three course meal. Don’t leave your meal to only the steak, as this establishment has its own executive team of cooking to perfect each aspect of your meal. With an executive chef leading the way, Charlie Palmer Steak also has a pastry chef for your dessert needs and a wine director to provide the most sumptuous flavors that wine can have. Charlie Palmer Steak is also a prime venue for private events, consistently being awarded as one of the Best Wedding Vendors by Washington Bride and Groom and often noted as Capitol Hill’s Best Private Event Space. This location offers panoramic views of the Capitol Building while you enjoy a quiet, elegant dining experience. Don’t miss this incredible dining adventure, so be sure to call for a reservation. Valet parking is available.

101 Constitution Ave NW
Washington,
DC
US

Busy workdays are no match for the Palm Restaurant in downtown DC. Forbes Magazine has named Palm the “Best Power Lunch” in the country. Make a deal and shake some hands after you make a quick and easy online reservation for your group. This restaurant features a special Business Lunch menu with three courses to fuel your brain and body for your afternoon meetings. Patrons with a little more time on their hands can browse the expanded full lunch and dinner menus, enjoying luxurious flavors found in the Broiled Jumbo Nova Scotia Lobster or the Prime Double Cut New York Strip. In a city with a lot of history, Palm fits right in; the DC location opened its doors in 1972, but it all goes back to 1926 when the first location was opened. Original founders Pio Bozzi and John Ganzi brought their delicious fare direct from Italy to the eager American palette. Experience history and scrumptious meals at the Palm Restaurant.

1225 19th Street Northwest
Washington,
DC
US

When you have a great meal, the memory stays with you long after you've wiped the crumbs from your mouth. Ruth’s Chris Steak House wants to make sure that when you leave the restaurant, it’s with a full stomach and some very good memories of great food! Serving only the best in USDA steaks, Ruth’s also sources locally—so when you eat here, you support the local economy. Like any good restaurant, Ruth’s doesn’t just have steaks. They have a great seafood selection too (including sautéed New Orleans style barbeque shrimp) as well as choices like stuffed chicken breast. The folks at Ruth’s also think that if you have the room for dessert, it should be some of the best you’ve ever had. With choices like bread pudding with whiskey sauce, chocolate sin cake (so good!) and fresh fruits with sweet cream, when you leave Ruth’s Chris Steak House you’ll be leaving with the memories of a fantastic meal!

724 9th St NW
Washington,
DC
US

Franklin D. Roosevelt, Amelia Earhart, Robert Frost, and Calvin Coolidge were some of the first inhabitants of the walls of Occidental Grill & Seafood, where their autographed photos have since been joined by more than 1,500 statesmen, power brokers, and celebrities. Throughout the restaurant’s nearly 110 years in business, its various menus have served as a mirror to the major events of the 20th century, from the conserved portions that addressed the food shortage during World War I to the 1924 victory banquet for the World Series–winning Washington Senators. Today, following a massive renovation in its 100th year, executive chef Rodney Scruggs achieves the difficult task of paying homage to the past in forward-thinking dishes. Scruggs himself boasts quite the history in the culinary realm. His first job after studying culinary arts at Newbury College was—perhaps not so coincidentally—the Occidental, where he worked his way from a line cook to an executive sous chef. His career led him through some of the area’s most notable eateries before he returned to the Occidental, where he furthers simple combinations of fresh, local ingredients with refined touches and careful preparation. To wit, crispy soft-shell crab is accompanied by a sweat-pea puree, and roasted virginia rack of lamb hails from Border Springs Farm and sits beneath a coating of demi-glace. In addition to American craft beers and wines from around the globe, diners can honor the eatery’s legacy by sipping classic cocktails such as a rickey from Washington circa 1883 and a sidecar from 1920’s London. Surrounded by the aforementioned autographed photos, the main dining room exudes old-school elegance. From high, recessed ceilings, ornate bowl-shaped chandeliers dangle over white tablecloths in front of burgundy leather booths and windsor chairs. The wine room has a slightly darker décor, as the wine bottles lining the walls reflect the rich-chocolate color of high-backed leather chairs.

1475 Pennsylvania Ave NW
Washington,
DC
US

Nestled in the U Street Corridor and surrounded by restaurants that serve small plates, the owners of Lost Society prefer to think big with respect to both their eatery’s dishes and ambience. They commissioned Joseph Evans—formerly the executive chef of Smith & Wollensky’s DC location—to bring his expertise in creating a set of steak-centric menus that rely on local produce, dry-aged and certified-Angus beef, and regional seafood. To start, the richness of Wagyu beef carpaccio is cut by grapefruit and pea tendrils, and fried oysters get an upscale twist with a worcestershire beurre blanc and smoked maple hot sauce. Ten-ounce filets and 12-ounce sirloins come topped with herb butter, and blackened catfish is accentuated by a scallion cream sauce.

But the artfully plated dishes comprise only half the appeal that lures Lost Society’s trendy clientele. Design consultants Olvia Demetriou and Melinda Nettelbeck of hapstak demetriou + transformed the restaurant’s two stories into a space that balances modern elements with nods to the Victorian-era underground. The dining room lives on the first level, where studio lighting bounces off brocade banquettes, framed spy mirrors, and wallpaper patterned with the faces of ladies in elegant hats. Diners lounge on the purple and yellow couches lining exposed-brick walls before retreating upstairs to see the chandeliers hanging above the neutral-toned bar and roof deck. To seal in the supper-club experience, they sample signature cocktails—such as a lychee martini or jalapeno margarita—some of which are created by recipes that are more than 100 years old.

2001 14th St NW
Washington,
DC
US